Spring Onion Fried Rice / Scallion Fried Rice

Scallion, green onion, and spring onion are eaten either raw or cooked. They all belong to the same family except for the fact that in Spring onions, you'll notice that they have small onion bulbs at the base. Scallions have a milder taste than most onions.

Spring Onions may bring a tear to your eye, and pungency to your breath, but they will most certainly bring delight to your taste buds. Despite its plain looks, has an intense flavor and is a beloved part of the cuisine of almost every region of the world.

Spring onions grow all year round. Also known as salad onions, green onions, and sometimes scallions, these mild-tasting onions are young plants, which if left in the ground, would develop into mature onions. Spring Onions comprises of Whites and Greens. Spring onions may be cooked or used raw as a part of salads, salsas, or Asian recipes. Diced scallions are used in soup, noodle and seafood dishes, as well as sandwiches, curries or as part of a stir fry.

Today I am going to make simple fried rice with Scallion / Spring Onion.

Ingredients:

White rice, medium grain, cooked – 2 cups ( I used Basmati rice)

Eggs - 3 nos (optional)

Vegetable oil –  2tbsp + 1 tsp

Spring onions / Scallion, chopped - 1 cup

Fried Onions, - 1/4 cup( for garnish)

Garlic, chopped - 1 tsp

Ginger, ground -  1/2 tsp

Onion, chopped - 1/2 cup

Soy sauce – 2 tbsp.

Sesame oil - 1tsp

Black pepper – ½ tspn

Method:

Heat 1 tsp oil in pan, crack and add the eggs. Season with salt & pepper and scramble it well. Keep this aside.

Heat the remaining oil in another pan; Add chopped garlic, ginger and sauté for a few seconds, Now add the chopped spring onion and sauté for few more seconds.  

Now add cooked rice, soya sauce, sesame oil, salt, pepper powder, scrambled eggs and mix well and check for seasoning.

Cook for another 2 minutes or until piping hot. Garnish with fried onions & Serve hot!!!

Puliyogare / Puliyodharai/ Tamarind Rice Recipe

Tamarind Rice is a tangy-spicy South Indian Rice preparation, which is known for its long shelf life and great travel food. Tamarind rice is also known as "Puliyogare" in Karnataka, "puliyodharai" in Tamil Nadu and "puḷihora" in Andhra Pradesh.It is traditionally made using steamed or boiled rice mixed with tamarind paste, Nuts and few Indian spices.

The tanginess of the tamarind, crunchiness of the groundnuts and, above all the flavor and aroma of Indian spices makes tamarind rice an absolute delight to eat.

Ingredients:

Rice(Basmati )  - 2 cups(cooked with salt)

Sesame oil -  50 ml

Urad Dal – 1 tsp

Split Bengal gram (chana dal) – 2 tsp

Mustard seeds – ½ tsp

Dried red chilli  - 6 to 7 nos

Peanuts(roasted)  - 2 tbsp

Tamarind paste  - 1 ½ tbsp

Curry leaves 8-10

Turmeric powder – ½  tspn

Asafoetida – ¼ tspn

Salt to taste

Ingredients – to grind

Coriander seeds – 1 ½  tsp

Fenugreek seeds – ¼  tsp

White sesame seeds 1 ½ tsp

Dried red chillies  - 2 broken

Method:

In a heavy bottom pan or Kadai dry roast the ingredients mentioned under “to grind”. (Don’t burn it or brown it). Cool and grind the above roasted mixture without adding water. Keep it aside.

In the same pan heat up sesame oil, crackle the mustard seeds, then add chana dal and urad dhal. When its slightly browned add dried red chillies and curry leaves; then add roasted peanuts and fry well in a medium flame. After 2 minutes add turmeric powder and asafoetida and keep stirring.

Dilute the tamarind paste in 3/4 cup water and add it to the pan(if using extract, ensure the extract liquid is about ¾ cup in quantity) and allow it to boil in low to medium sized flame. Keep it covered. When its reduced to a semi thick liquid add salt and the ground mixture. Mix well and cook for a minute. Check for seasoning. Turn off the flame and add the cooked rice, Mix till the rice is well coated with the mixture.

Serve hot with pappadams/appalams and pickle. 

Mushroom Fried Rice

Mushrooms can provide more than just taste and texture for our meals, they actually have a surprisingly high nutritional value also. Mushrooms are low in calories, carbohydrates, fat and sodium. However, like watermelon, they are very high in water content (80 to 90% water) and fiber which makes them a great diet food! 

All mushrooms are an excellent source of the antioxidant Selenium which works with vitamin E to protect cells from damaging free radicals. Like almonds, mushrooms are becoming more popular for their cancer-fighting and disease protecting properties.

Today’s recipe is a Mushroom Fried Rice. This is a Chinese dish with an Indian twist. Mushroom fried rice is a very easy to prepare dish and requires only handful of ingredients.

        

    Ingredients: 

White rice, medium grain, cooked – 2 cups ( I used Basmati rice)

Eggs - 3 nos (optional)

Vegetable oil –  2tbsp + 1 tsp

Mushrooms, sliced - 1 cup

Capsicum (green bell pepper), sliced - 1/2 cup
Green Onions, chopped - 1/3 cup

Garlic, chopped - 1 tsp

Ginger, ground -  1/2 tsp

Onion, chopped - 1/2 cup

Soy sauce – 2 tbsp.

1tsp sesame oil
1/8 black pepper

     Preparation:

Heat 1 tsp oil in pan, crack and add the eggs. Season with salt & pepper and scramble it well. Keep this aside.

Heat the remaining oil in another pan; add onions and sauté until onions turn transparent. Add chopped garlic, ginger, capsicum, green onions and sauté for a few more seconds. Add mushrooms and cook until mushroom becomes soft.

Now add cooked rice, soya sauce, sesame oil, salt, pepper powder, scrambled eggs and mix well and check for seasoning.

Cook for another 2 minutes or until piping hot. Serve hot!!!

[The Nutritional Value of Mushrooms - http://www.fitday.com]

Green Peas Pulao / Matar Pulao

    Pulao, an aromatic rice dish, originated in Persia and came to India with the Mughals with similar derivatives found in other cultures. Pulao is similar to the English dish of pilaf or Italian risotto. Pulao is a delicately flavored rice, sautéed in ghee and flavored with whole spices like cumin, cloves, vegetables etc. Pulao is traditionally cooked with meat and spices, though in India it is predominantly a vegetarian dish.

  

The delicate, long grains of Basmati rice are ideal for making a pulao. This long-grain rice known mostly for its powerful fragrance.  

Pulaos are a very famous dish in India. There are many varieties of pulao such as Vegetable pulao, Paneer pulao, Cumin pulao or Green peas / Matar pulao. Today I would like to share with the one that is made from green peas. 

Green peas are starchy, but high in fiber, protein, vitamins, minerals, and lutein. They are available throughout the year. You could use fresh or frozen green peas. In the below recipe I have used frozen green peas.

Ingredients:

Basmati rice - 1 cup

Oil / Ghee (clarified butter) - 1 1/2 tbsp

Cumin seeds – ½ tsp

Cloves -2

Cardamom – 2 to 3 nos

Cinnamon – 2 inch piece

Onion - ¾ cup

Green chillies - 2 slit

Ginger & garlic paste -1 tsp

Green peas (fresh or frozen)-1/4 cup

Fresh mint leaves – 10 to 15 leaves

Coriander leaves – a fistful

Salt to taste

Water – 2 cups

Method:

Step 1 - Soak basmati rice for 20 minutes. Drain the water completely and keep it aside.

Step 2 - Heat oil / Ghee in a pressure cooker, when its warm add cumin seeds, cloves, cardamom and cinnamon. Sautee for a while and then add chopped onions and green chilles to it. Fry it for a minute or 2 till it becomes translucent. Now add the ginger & garlic paste and sautee for a minute.

Step 3 - Then add the soaked rice and green peas to it and mix well. Mix gently ensuring the rice doesn’t break. Now add salt, chopped mint leaves and coriander leaves, mix well.

Step 4 - Add water and close the lid. Turn it off after one whistle. Serve hot!!!  

Method 2 - If you are making this pulao in a heavy bottom cooking pan, then follow the above steps till step 3. Then add water, cover the pan and allow it to boil. Now reduce the fire and leave it for 2 to 3 mintues. Then turn off the fire and leave it covered. After 15 to 20 mintues, you could open the lid. The rice will be cooked thoroughly and your pulao will be ready to be served.

Pulao can be served with yogurt raita and chicken/mutton/egg curry.

Ghee Rice / Nei choru

Ghee rice / Nei Choru is one of the traditional Kerala dishes served on special occasions. Among all rice recipes, ghee rice is best recipe due to its simple preparation and heavenly incomparable taste. It is a fragrant, subtly spiced special rice; loaded with ghee / clarified butter, caramelized onions, aromatic spices such as cardamom, bay leaf, black peppercorns and cloves, nuts and raisins. All this simply makes it stand out from others.

My mom used to make this during most weekends back home. It is a quick and easy dish, but that does not in any way affect its grandeur. When you are running out of time and need to make a special meal, Ghee rice is the go to recipe. It goes well with most South Indian dishes like Chicken curry, Mutton / Lamb curry or Egg curries.

Ingredients:

Basmati rice - 2 cups, washed and drained

Onion - 2, large, finely sliced

Green chilies - 3, slit length wise

Ginger, crushed – ½ tablespoon

Garlic, crushed – ½ tablespoon

Cloves – 6

Cardamom - 2

Cinnamon stick - 1" stick (2 pieces)

Bay leaf - 2

Cashew nuts - 10-12,

Raisins – 1 Tablespoon

Salt to taste

Coriander leaves - 2 tbsps, finely chopped(optional)

Ghee - 4 tbsps

Method:

1.  Heat a heavy bottomed vessel, add 3 tbsps. ghee and allow it to melt. Once hot, reduce flame, add the cashew nuts and sauté till golden brown and remove. Add the raisins and sauté for a few seconds and remove. Keep aside the cashew nuts and raisins.

2.  In the same vessel, add the sliced onion and saute till the onions are caramelized. This could take about 9-12 minutes. Remove the onions and keep aside.

3.   In the same cooking vessel, add a tbsp. of ghee and once hot, add the cardamom, cinnamon, cloves and bay leaf. Allow to splutter. Add the green chilies, Crushed ginger and garlic. Sauté for few seconds. Add the drained rice and sauté on low flame for 4 minutes. Do not over mix or the rice might break. Add 3 3/4 cups hot water and salt to taste. Bring to a boil.

4. Reduce flame to low, place lid and cook till the rice is soft. Remove lid and mix well. Remove onto a serving plate.

5.  Garnish with caramelized onions, cashew nuts and raisins

6.  Can be served with chicken or mutton or egg curry.

Mushroom Masala Rice

Mushroom Masala Rice is an appealing rice recipe with the stir fried mushrooms added along with delicious tomato and some gram masala to rice and then enjoyed with chopped coriander leaves as garnish.

Mushroom rice is a very tasty and flavorful dish and can be made in a matter of few minutes. I I would like to share a tip as to how you could clean mushrooms. First, you need to gently clean the black spots on the mushrooms. Then rinse it for a few seconds in a bowl of water. Drain the water and pat it dry with a clean towel. Your mushroom is now ready to be used. I hope this tip was useful, let’s get into the recipe.

Ingredients

Mushroom sliced – 1 cup

Basmati rice, cooked – 1 ½ cup

Onions - 4 large

Tomatoes chopped - 2 large

Oil - 3 tablespoons

Cumin seeds - 1/2 teaspoon

Garlic paste  - 1 teaspoon

Ginger paste - 1 teaspoon

Turmeric powder - 1/4 teaspoon

Salt to taste

Red chilli powder - 1 teaspoon

Coriander powder - 1 1/2 teaspoons

Garam masala powder - 1 teaspoon

Coriander leaves – 1 tbsp

  

Preparation:

Heat oil in a pan, add cumin seeds and when they begin to change colour add onions and sauté till well browned. Add garlic paste and ginger paste and continue sautéing. Add turmeric powder, red chilli powder, coriander powder, garam masala powder and fry for a minute. Add tomatoes and cook for 2 minutes, then add mushroom stir well and cook for 5 minutes in a low heat with lid on. Now add cooked basmati rice and mix well. Check seasoning and add salt if required. Sprinkle coriander leaves and mix well. Serve hot.

Lemon Rice

Lemon Rice is a tangy dish made from lemon. Lemon rice is a delicious South Indian dish you can easily put together when in a hurry. This can also be made with leftover rice.

Lemon rice is a very handy for lunch box on weekday mornings when I get up little late and running out of time. Lemon Rice can be served with a raita (yogurt salad) and Papads/ appalams / papadums / friums for a simple yet tasty meal.

Ingredients:

Cooked rice / uncooked rice -  2  cups

Lemon Juice     -    3 tbps

Turmeric powder - 1/4 tsp

Salt to taste

Tempering

Oil  -  2 tblsp

Mustard  -  1 tsp

Urad dal  -  1 tsp

Channa dal - 1 tbsp

Peanuts/ cashenuts - 2-3 tblsp

Red chilli - 3

Green chilli - 4

Asafoetida   - 1/4 tsp

Curry leaves  - 10 nos

Method:

Cook the rice into separate grains and allow it to cool completely by spreading it in a wide plate. Add salt to this. Alternatively you could also use cooked rice instead.

Heat a kadai/ pan with oil, add mustard, once spluttered, add urad dal, channa dal, peanuts / cashew nuts and red chilli. Fry till golden. Then add green chillies, curry leaves, asafoetida and turmeric. Give a quick stir and add the lemon juice and switch off the stove. You could add 1 tbps. of water if required.  Add salt and mix well. now add cooled rice in to the this and mix well. Check for seasoning and add salt if required.  Roasted papads and pickle go well with this.

Yogurt Rice / Curd Rice

Yogurt rice or curd rice is a popular South Indian rice dish. Curd Rice is truly a comfort food. It is a rice variety that’s close to every South Indian’s heart.

 A perfect south Indian meal will never complete without this simple curd rice, as it has a soothing effect, balancing the effect of other spicy dishes!

Yogurt rice makes a great side dish or good for lunch box as a complete meal.

Ingredients:

Cooked Rice - 1 cup
Milk -1/2 cup (warm)
Curd/Plain yogurt - 1/2 cup

For Seasoning 
Oil - 2 tsp
Mustard seeds - 1 tsp
Green chilli, chopped – 1 or 2
Ginger, finely chopped – ½ tbsp

Urad dhal – ¼ tbsp.

Asafoetida / hing – ¼ tsp
Curry leaves – 8 to 10
Salt to taste

Method:

Warm the rice and mash it slightly, add warm milk and mix well. When its cooled, add curd and required amount of salt.

Heat 2 tsp of oil, add mustard seeds, Jeera and urad dhal. when it splutters, add green chilli, ginger, curry leaves and sauté for a few seconds. Pour it over the curd rice. Mix well.

This tastes better when had with Indian pickle.